Giardiniera! It turned out as I dreamed it would: crispy, herb forward, tangy with a tiny kick. No vinegar or sugar necessary.
I was at a bit of a loss with what to do with my glut of cucumbers, but I found a kosher dill pickle recipe to use. This uses a fermentation technique rather than pickling with vinegar. Fingers crossed I end up with some tasty pickles 🤞. Here’s the recipe: https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-kosher-dill-pickles/ #lactofermentation#fermentedfoods#dillpickles#kosherdill#glut#cucumbers
Look what the lovely people at @sterilock sent me! A complete fermenting kit, including jar with fermenting lid (has a one way gas permeable valve), an odour absorbing grommet, cute glass weight and glass pen (popularised by yours truly 😊). Although you don’t actually need any kit beyond a simple jar to start fermenting, if you’ve ever had to apologise to guests or a long suffering spouse about kimchi corner, you’ll know how brilliant these one way valves can be. I haven’t tried the odour capsule yet, but I know @nickjamesdevlin will be excited about the lack of a fermenty cabbage funk with which he sometimes has to share the kitchen. These kits would make a fantastic present for the budding fermenter in your life - and make your house smell sweeter if you live with one of us. They’re widely available online. Also #facesinthings ☺️ #fermentation#fermentationstation#sterilock#funky#kimchi#kimchee#kraut#sauerkraut#lactofermentation
If you were following my @rivercottagehq takeover on Friday, here’s the vegan chèvre cheese that I was making. A couple of days culturing and pressing and it’s ready to eat. Creamy & tangy and perfect with a slice of my gluten free sourdough. We’ll be making this - probably a herb & garlic version - on my plant based cookery course at RC in the Autumn, so if you’re dairy free or plant based this is the one for you. Hope to see you there! #plantbased#vegan#nutcheese#cheez#veganchevre#dairyfree#lactofermentation
Hi! We are fermenting things in our kitchen. Most of the time on purpose 😉
Lacto-fermented pepper sauce with anaheim chilis and jalapeño, garlic, cardamom, sumac, hibiscus, and plum. The last photo is the sauce next to some of the brining liquid - #tablebrine. Gonna put it on eggs and roasted veggies and pizza and eggs. Produce from @noevalleyfm Inspired by @bonappetitmag@brad_leone
Pickles...... # There is so much dill in my garden. This is just batch one of many more to come. # I do the easy method of using a salt water brine. Besides being fast, these pickles are packed with probiotics. # Bay leaves help with extra flavor and with keeping the “crunch”. # Now it’s time to wait a few days until they are done and ready to eat!! Patience.... # # #lactofermentation#pickles#summertime
What kind of shenanigans does 4 A.M insomnia bring you? #lactofermentedpickles! First time making pickles too! Recipe is from @tradcookschool The Complete Idiot’s Guide to Fermenting Foods. My garden has decided to take it’s sweet time producing any produce. So these cucumbers came from my uncle’s house and needed to be used up.